Pad Thai

Name: Pad Thai
Ingredients: 8 oz dried / 4 oz semi-fresh Rice noodles (dried or semi-fresh); 1/2 of a shallot (about 2 oz) Shallots; 2 oz or 3 green onions Chinese garlic chives (or green onions); 2 Tablespoons Preserved radish (Danmooji substitute); 3 oz Pressed or extra firm tofu; 1/4 cup Roasted peanuts; 2 to 3 oz Chicken breast; 3 oz Shrimp (large size, deveined and peeled); 3 Tablespoons Fish sauce; 2 Tablespoons Palm sugar (or white sugar); 1 teaspoon Tamarind concentrate; 1/4 cup Water; 1 to 2 teaspoons Thai Sriracha or dried Thai chili powder (optional); 2 Tablespoons Cooking oil; 2 Eggs

15 ingredients · from Seonkyoung Longest

Ingredients

8 oz dried / 4 oz semi-fresh Rice noodles (dried or semi-fresh)
1/2 of a shallot (about 2 oz) Shallots
2 oz or 3 green onions Chinese garlic chives (or green onions)
2 Tablespoons Preserved radish (Danmooji substitute)
3 oz Pressed or extra firm tofu
1/4 cup Roasted peanuts
2 to 3 oz Chicken breast
3 oz Shrimp (large size, deveined and peeled)
3 Tablespoons Fish sauce
2 Tablespoons Palm sugar (or white sugar)
1 teaspoon Tamarind concentrate
1/4 cup Water
1 to 2 teaspoons Thai Sriracha or dried Thai chili powder (optional)
2 Tablespoons Cooking oil
2 Eggs

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Method

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Watch the original: “Pad Thai” by Seonkyoung Longest. All credit for this dish belongs to them — Foodle only wrote the recipe down from the video, so quantities follow what was said aloud and may be approximate. Watch the original for technique. If you cook it, tell them, not us.